Paleo Shepherd’s Pie Recipe

Simple delicious meat masterpiece. I often make a batch of this on Sunday and eat it throughout the week. This is the ultimate Paleo Shepherd’s Pie.

MEAT
1.5 lbs grass fed ground beef
1.5 lbs bulk spicy Italian sausage
(You can substitute really any meat, and you don’t have to use this much if you want it to fit in your pan, this makes a LARGE batch of delicious meat)

Lean: Use 1.5 lbs grass fed ground beef; .5 lbs spicy sausage

VEGETABLES
4 large carrots
2 medium onions
1 head of cauliflower
(again very amount based on side of dish you want to make, this makes a large overflowing casserole pan)

Lean: Add collard greens, cabbage, celery and any other vegetable you enjoy or feel like experimenting with. Sweet potatoes and spaghetti squash can be substituted or added to the cauliflower mix on the top, delicious.

EXTRAS
Garlic, Italian seasoning, coconut oil, cage free eggs

PROCESS
Chop the carrots and onions as big or small as you want. Saute them in (a ton of) coconut oil until tender (12″ deep skillet). Add chopped fresh garlic for 30 seconds or until fragrant and then remove about ½ to 3/4 the vegetables and place in casserole pan.
Add all meat. Cook meat until no longer red. Drain meat. While cooking the meat steam the cauliflower. Preheat Oven to 350 degrees.

Add meat and vegetables into a baking dish. Let cool for 5 minutes and stir in 3-4 cage free eggs. Pat down flat and add the mashed/chopped steamed cauliflower as a top layer. Toss that baby in the oven for 20-35 minutes. (If I’m on a heavy workout routine I’ll mash up and add a baked sweet potato or spaghetti squash to the top cauliflower layer for some good healthy nutrient dense carbs. I also like to add cabbage to both the cauliflower top and the vegetable inside to balance out the massive amount of meats.)